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3/4

To: A Cook from La Jolla on 10/13/02, and others with like problems, I'm very sorry that you lost your tongue's and are unable to taste-test your cooking as you go along! Some of you like the person above, must have lost your tongue's, be cause elsewise there must be something wrong with you when so many others enjoy it so much! Recipe's are guides, make adjustments as you go, otherwise don't presume to believe you have the only official taste buds in the country!

jflsr
from Wichita, KS
/ 10.23.2014

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I have made this soup 4 times now and it's always a hit! The rouille is a must, I leave out the added potato though. I use halibut and combination of clam juice and vegetable or fish bouillon for the stock. Absolutely delicious! ENJOY

A Cook
from NY
/ 11.24.2008

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Very nice. I used fish stock, and it needed a bit of salt, which the respie doesn't call for. Mix some of the rouille into the broth when eating.

A Cook
from Trenton, NJ
/ 12.10.2002

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The soup is bland. The rouille is bland. When you mix the two together the taste is slightly improved. If you are considering making this recipe you should experiment with other bases besides fish stock. However, don't be fooled by the positive reviews for this recipe. This soup is not worth the time or the money. Very disappointed. Would not feed this to my dog.

Jaume le Petit Prince
from La Jolla
/ 10.13.2002

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I have now made this soup twice with very good results. It has a bright, fresh flavor. I think the saffron, orange peel, fennel and tomatoes work really well together.
I made a few modifications in my last batch. I seeded the tomatoes. I used snapper as there was no lingcod at my market. I substitued 1 lb. of mussels for 1/2 lb. of fish. For stock, I used a combo of shrimp stock and clam broth from my freezer as well as some purchased frozen fish stock. I think any combo of these would give good results. I also added some additional olive oil to my rouille as it was too thick. I think this is a good recipe as is or modified.

A Cook
from Seattle
/ 06.26.2001

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I modified the broth as the other reviews suggested with 2 8 oz. bottles clam juice, two 14 1/2 oz cans chicken broth and one 14 1/2 oz can vegetable broth. No need to peel the red potatoes. Added celery because none of my groceries stores had fennel bulb. The Italian parsley really is a must for adding a nice flavor. Also added ground white pepper, some Bay seasoning. Was not intrepid enough to add the orange peel, so instead added lots of lemon zest which was definitely a great addition.

Maria Myers
from Milwaukee, WI
/ 11.07.2000

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The rouille was gummy and bizarre. I would have used much less potato. The soup was pretty good, but nothing special.

Made it for Ash Wednesday and it was a hit! The rouille was so good we could not stop dipping bread in it. I took the above advice and did half water and half clam juice. I would have like a bit more flavor in the broth. Next time maybe I will cut with chicken stock instead of water. I will serve this again as first course on Easter.

A Cook
/ 03.09.2000

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Excelent it has a mild seafood aroma,just rigth on the pallete. Clam juice with fish, and fennel gives a unique taste in the soup. My family loves it.